Bilby Bites - the food blog from Bilby Marketing

Pork Belly Casserole

Just before Christmas my good friend JG gave me a book called The Green Kitchen, by Richard Ehrlich. Richard writes a regular column for The Times by the same name. The book offers techniques and recipes for cutting energy use, saving money and reducing waste in the kitchen. It also contains quite a few recipes, my current favourite being the Pork Belly Casserole. Pork Belly is not exactly the leanest of meat, but it makes for a fantastic winter warmer and the flavours are great.


  • 8 strips of belly pork (approx. 1.5kg)
  • 60 ml peanut oil
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 1 small chilli
  • 1 kg white cabbage, sliced roughly
  • 2 tbsps Worcestershire sauce
  • 2 tbsps red wine vinegar
  • 2 tbsps soy sauce
  • 500 ml chicken stock
  • 2 x 400g tinned chopped tomatoes
  • 1 tbsp tomato puree
  • 1 large pinch of thyme
  • salt and freshly ground black pepper


  • Preheat the oven to 175°C (325°F or gas mark 3). This makes 8 portions, although you can always freeze any leftovers.
  • Cut the pork into 10cm pieces. Heat the oil in a heavy casserole and gently fry the garlic, bay leaf and chilli for a minute or so.
  • Add the cabbage to the casserole with the pork and the remaining ingredients. Season with salt and pepper, stir well and bring up to the boil.
  • Cover and cook in the oven for 2 hours or so, stirring occasionally. Skim well and serve immediately with boiled rice.

Bilby Boost

  • I use brown basmati rice at home and the texture works very well with the flavours of this recipe.
  • You could also serve a simple green salad with this if you feel it's a bit on the heavy side.

My thanks goes to Kyle Cathie for giving their permission to reproduce this recipe from The Green Kitchen by Richard Ehrlich (Kyle Cathie, £12.99).